Soup Nazi: Pozole (White boy remix)
Mon Oct 24, 02:48 PM by Joseph McClune
What in the flaming assclown is pozole?
1) Traditional Mexican Pork and Hominy soup.
2) Potentially very time-consuming, and worth every single second spent. Bla Bla Bla.
d) Rad.
Q: A way to get people to come to your house and eat your food.
XIV – Your mom!
While normally made with pork, Pozole is one of my favorite soups ever. It is hearty, spicy, and ultimately satisfying in the way only a soup with giant corn in it can be. I am a total nerd and I’m fine with that. This version is made with chicken instead of pork, and with canned chili sauce instead of the long and labor-intensive process of making your own. Yes this is totally lazy, but honestly—no, it does not alter the final product enough to rationalize the work involved in making the chili sauce (think rehydrating dried chilis, peeling and de-seeding same, food processing entire mess, and still not being entirely satisfied with the end result).
Active Time: 45 minutes
Total Time: 1.5 hours
4 large skinless/boneless chicken breasts
2-3 large cans hominy (about 6 cups), rinsed, drained
2 large yellow onions, diced
3-4 large carrots, peeled, diced
1 large can chili colorado sauce (in a bind, enchiliada sauce works)
16 cups broth (boullion is, as usual, just fine)
1 head garlic
1/2 tbsp. oregano
1/2 tbsp. chili powder
Salt/Pepper
Accoutrements
- finely diced white onion
- chopped cilantro
- lime wedges
- avocado slices
- radishes
- crema mexicana (or sour cream)
- fry up some tortilla strips in olive oil
Directions
Put the chicken on med-hi in a stockpot, just barely covered by broth. Include the spices, and half of the garlic. Upon boiling, turn heat down and simmer until chicken is done without a doubt. Stick it with a fork, and put it in a bowl in the freezer. While chicken is cooling, pour leftover broth through a strainer. This will remove all the scum and the oregano. Eat the garlic cloves, because Oh Man. Pour remaining broth into the stockpot with the broth you cooked the chicken in. Add hominy, remaining garlic cloves, and bring to a lively simmer.
While the hominy is cooking, take the chicken out of the freezer, and use 2 forks to shread the breasts up into strings. Go slightly across the grain of the meat and it will shred pretty easily. A friend is helpful here. Eat a bit of it, it should taste great. When you are done, add the chicken, and the diced vegetables to the simmering broth and stir it up well.
Now is the funny part. Add about 2/3 of that can of chili colorado. Just pour it in. It will make the soup red. Give it a few minutes at a gentle simmer and taste. If it needs it, add salt and/or pepper. It might need some more spice too. Use the remaining sauce, or some hot sauce. Then wait until the vegetables are done, and it’s time to eat.
Put out all the accoutrements. I prefer lime, cream, and cilantro with just a little onion, but a lot of people really love the avocado.
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